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2012-06-21
102 瀏覽
With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesian. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. What's more, Thye Hong was hand-picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation's most celebrated local specialties at the Culinary Institute of America in California.Fried Prawn Noodle @ S$6.80The noodles are tasty but too much rice noodles. I
Fried Prawn Noodle @ S$6.80
The noodles are tasty but too much rice noodles. It would be perfect if they could use a balance of white (rice) and yellow noodles. The taste could be complimented if the "sambal chilli" was spicier.
張貼
